• 15.5 oz can black beans, drained and rinsed
  • 2.25 oz can sliced black olives, drained and chopped
  • 1/4 cup chopped onion
  • 1 jalapeño, seeded and chopped
  • 2 tbs each olive oil and lime juice
  • 1 clove garlic, chopped
  • 1/4 tsp each ground cumin, salt and cayenne pepper
  • 1/8 tsp black pepper
  • 8 oz pkg cream cheese, room temp

Directions Edit

  1. Mash beans slightly and place in a bowl.
  2. Add olives, onion, jalapeño, oil, juice, garlic, cumin, salt and peppers.
  3. Refrigerate covered 2 hours.
  4. Spread cream cheese over the bottom of a 9 inch pie plate. Spread bean mixture over the top.
  5. Garnish with chopped cilantro and serve with cracked pepper crackers.

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